The second type of cupcakes baked for the SPCA cupcake day was the all-time fav choc cupcakes with white icing. Simple and easy to make. its like brownie meets moist cake!
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Preheat oven to 160 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Recipe for White Icing
3/4 cup unsalted butter, softened
1 pound (3 2/3 cups) confectioners’ sugar
1 to 2 tablespoons milk (optional)
In a mixing bowl, cream butter until smooth.
Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.